Chocolate Fondant Dessert

I came across Hot Chocolate Fondant by Gordon Ramsay. As I'd never made chocolate fondants before, I followed the recipe exactly and they turned out fine.

I've made these twice now and both times I baked them in a preheated (fan) oven for exactly 12 minutes and they turned out fine both times - something not too short of a miracle for me!

Being no photographer, my picture doesn't do it justice, although you can see the center was still soft and oozed chocolate goo as it should do!

Ingredients:
50g unsalted butter - plus a little extra to grease
2 tsp cocoa powder - for dusting 50g good quality bitter chocolate (I used one with 85% cocoa solids), in pieces
1 free range egg 1 free range egg yolk
60g caster sugar
50g plain flour
Icing sugar - for dusting

Method:
Preheat oven to 160C/300F/Gas 2

Butter two ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon.

Divide between the ramekins. Place the ramekins on a baking tray and bake for 12 minutes.

Turn the chocolate fondants out on to warmed plates. You may want to use a sharp knife to run around the edge of the ramekins, although they should come out easily anyway. Dust the tops with icing sugar and serve with cream or ice cream.

Chocolate, chocolate fondant, Gordon Ramsay, recipe

Chocolate, dessert

Yield: 2

Author: Jan Bennett

Chocolate Fondant

Following Gordon Ramsay's recipe, these chocolate fondants turned out perfectly.

prep time: 15 Mcook time: 12 Mtotal time: 27 M

ingredients:

• 50g unsalted butter - plus a little extra to grease
• 2 tsp cocoa powder - for dusting 50g good quality bitter chocolate (I used one with 85% cocoa solids), in pieces
• 1 free range egg 1 free range egg yolk
• 60g caster sugar
• 50g plain flour
• Icing sugar - for dusting

instructions:

How to cook Chocolate Fondant

1. Preheat oven to 160C/300F/Gas 2
2. Butter two ramekins, about 7.5cm in diameter, then dust liberally with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.
4. Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon.
5. Divide between the ramekins.
6. Place the ramekins on a baking tray and bake for 12 minutes.
7. Turn the chocolate fondants out on to warmed plates. You may want to use a sharp knife to run around the edge of the ramekins, although they should come out easily anyway. Dust the tops with icing sugar and serve with cream or ice cream.

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